Quoting Shawn Highfield to Jim Weller <=-

we do have a small patch of strawberries that are blossoming right
now. This far north we have May frosts, June blossoms and July
berries.

A couple of days later we had our first dandelion blossoms and
yesterday our Saskatoon bushes and wild roses blossomed. It still
too early for raspberries, currants or fireweed though.

All the lakes are open now so trout fishing has begun. The geese
and swans have moved on to their nesting grounds further north.

The trailer park has a lot of wild raspberry
grab some Tuesday morning to bring home.

Your season is substantially earlier than in the upper Ottawa
Valley. When I was a kid raspberries started to ripen there about July
1st as strawberry season was ending. Up here raspberry season is in
August.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Raspberry Trifle
Categories: Desserts, Fruit, Pudding, Cake, Wine
Yield: 12 Servings

1 pk Custard dessert mix
3/4 c Raspberry preserves
2 pk Frozen raspberries in syrup
(10 oz ea); thaw & drain
1/4 c Syrup from raspberries
1 lb Cake; sliced/crust
Trimmed
3/4 c Cream sherry
1 1/4 c Chilled whipping cream

Prepare custard mix according to package instructions. Place in
freezer until cold, stirring often, about 15 minutes. Mix
preserves and 1/4 cup reserved raspberry syrup in small bowl. Line
bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep
(about 15-cup capacity) with layer of cake, trimming to fit. Brush
1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve
12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then
pour 1 cup custard over. Repeat layering 2 more times. Cover;
chill 2 hours. Can be made 1 day ahead. Keep chilled. Beat cream
in large bowl until stiff peaks form. Spoon cream onto trifle.
Garnish with 12 raspberries.

Source: Bon Appetit; May, 1996.
Formatted by: Sharon Klinger

MMMMM

Cheers

Jim

... I shed autumn tears for the end of berry season.

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On 06-11-22 20:36, Jim Weller <=-
spoke to Shawn Highfield about berries <=-

All the lakes are open now so trout fishing has begun. The geese
and swans have moved on to their nesting grounds further north.

Here we have a moderate population of resident geese. There are several
ponds on campus plus a good bit of grassy area. They hatched baby geese (gosslings?) a couple of weeks ago. We've see the geese walking around
with one goose (I suspect gander) in the rear with neck at high mast,
the baby geese in a line followed by another adult in the front.

What I do not know is what are they feeding on in the grassy areas, but
they seem to like it there.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jamaican Jerk Burgers/Orange Cipotle Mayo
Categories:
Yield: 4 Servings

MMMMM-----------------ORANGE CHIPOTLE MAYONNAISE----------------------
1/3 c Mayo
1 tb Orange juice
1/4 ts Chipotle powder (or more)
Salt/pepper to taste

MMMMM-------------------------JERK SAUCE------------------------------
3 lg Green onions, sliced
1 t Dried thyme
1 md Jalapeno chili seeded
-and chopped
1 lg Garlic clove, peeled
1/4 c Vegetable oil
1/4 c Soy sauce
1/4 c Brown sugar
1/2 ts Ground all spice

MMMMM----------------------------MEAT---------------------------------
1 lb Ground beef (15% fat)

MMMMM-------------------------FINISHING------------------------------
4 Hamburger buns, toasted
1 lg Onion, thinly sliced
4 Slices of tomato
4 Lettuce leaves

Orange Chipotle Mayonnaise

Mix all ingredients together is small bowl. Refrigerate until needed.

Jerk Sauce

In processor, finely chop first 4 ingredients. Add sugar and next 3
ingredients Process until almost smooth. Season with salt and pepper.

Hold until ready to grill burgers.

Before lighting grill, set aside 1/2 cup of jerk sauce. Place the
four 1/2 inch to 3/4 inch burgers in 9 x 13 glass pan, pour half of
the remaining sauce over one side of the burger, turn, pour remaining
sauce on second side of burger. Let marinate 20 minutes.

Toast buns.

Light grill to medium high heat.

Sprinkle patties with salt and pepper. Grill to desired doneness,
brushing with remaining jerk sauce in baking dish.

Serve the 1/2 cup the reserved jerk sauce at the table to
be passed around if needed.


Spread mayo over cut surfaces of buns. Place burgers on bottom
halves of buns. Top with onion slices, tomato slices, lettuce and
bun tops.

Variation on recipe www.epicurious.com Signature dish of Automatic
Slims Tonga Clup Memphis TN.

Tested 8/24/10

Very nice Jamican flavor. Not too hot Will try Habanero chili next
time.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:22:48, 13 Jun 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

All the lakes are open now so trout fishing has begun. The geese
and swans have moved on to their nesting grounds further north.

Here we have a moderate population of resident geese. There are
several ponds on campus plus a good bit of grassy area. They hatched
baby geese (gosslings?) a couple of weeks ago. We've see the geese walking around with one goose (I suspect gander) in the rear with neck
at high mast, the baby geese in a line followed by another adult in the front.

What I do not know is what are they feeding on in the grassy areas, but they seem to like it there.

Geese are primarily herbivores which means they mainly eat plants and vegetation. Grass is a staple food in a goose's diet. Geese will also
eat berries and grains during colder months. Insects and fish are
also consumed by geese when available.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goose in Orange Sauce
Categories: Game, Poultry, Citrus, Sauces
Yield: 8 Servings

1 lg Canada Goose
2 Oven cooking bags

MMMMM---------------------------SAUCE--------------------------------
2 Envelopes brown gravy mix
4 tb Brown sugar
12 oz Frozen orange juice
- concentrate; pulp-free
2 c Hot water
1/2 c Flour
4 tb Orange marmalade or plum
- jelly
3 cl Garlic; fine chopped

Slowly thaw the bird (overnight in cold water or
refrigerator) and clean thoroughly. Place goose breast
down in oven-cooking bag, seal and bake in a covered
roasting pan for approxiamtely 1 to 1-1/2 hours in a
325ºF/160ºC oven. Pour fat and drippings from goose and
discard.

Mix sauce ingredients together, pour over goose and into
cooking bag, and seal bag. Return to roasting pan and
continue cooking 2-4 more hours, or until goose is falling
off bones or appears to be tender. Pour sauce into gravy
boat and serve with sliced goose.

ADDENDA:

Cleaning: I found it very important that the bird be
thawed and cooked immediately afterward. Waiting 1 or 2
days to cook it after thawing tends to taint the meat and
it does not taste very good. Also, it is very important to
clean the bird thoroughly before cooking. I run the bird
under cold water while picking off all excess fat and
feathers and then run cold water through the body cavity
until the water is clear.

Cooking: I found the maximum roasting times were the best,
regardless of the size of the goose. That is, roast it
1-1/2 hours and then 4 hours.

Cooking bags:

Cooking bags are available from the Supermarket in the
food wrap section. Get the large size. The package
contains 2 bags. Do not try to save the first cooking bag.
Instead of "pouring fat and drippings from goose", just
remove the goose from the cooking bag, discard the bag
(drippings and all), put goose into a new bag, pour sauce
into bag, and seal.

Serving: When done, the meat will be falling off the
bones. Remove skin and discard. Remove meat from bones and
arrange pieces on a serving platter. Discard bones. Pour
orange sauce over the meat pieces and serve.

Recipe by: Jim B. Powles

Uncle Dirty Dave's Archives

MMMMM

... "My wife and I were happy for 20 years. Then we met." - Rodney Dangerfield --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

Your season is substantially earlier than in the upper Ottawa
Valley. When I was a kid raspberries started to ripen there about July
1st as strawberry season was ending. Up here raspberry season is in August.

I checked, still a bit too early, but they are almost ready. I'd say
next week sometime we'll start to see berries.

Shawn

... After all is said and done, more is said than done.

--- Talisman v0.38-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

On 06-13-22 05:38, Dave Drum <=-
spoke to Dale Shipp about Re: berries <=-

Here we have a moderate population of resident geese. There are

<<SNIP>>

What I do not know is what are they feeding on in the grassy areas, but they seem to like it there.

Geese are primarily herbivores which means they mainly eat plants and vegetation. Grass is a staple food in a goose's diet. Geese will also
eat berries and grains during colder months. Insects and fish are
also consumed by geese when available.

Thanks. I did not know that any bird ate grass. Back when we had a
house with a deck, we had a bird feeder. It was filled with a mixture
of seeds and most songbirds liked it. OTOH, robins stuck to the grass
area. Maybe they ate grass? I had always just assumed that they were
after bugs and worms.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sirloin Beef Stroganoff
Categories: Tested, beef
Yield: 2 Servings

5 tb AP flour (divided)
1/2 ts Salt
12 oz Sirloin steak, thin strips
4 tb Butter, (divided)
1 c Fresh mushrooms, sliced
1 tb Tomato paste
1 ea Garlic clove, minced
1/2 c Sweet onion, chopped
1 1/4 c Beef broth
1 c Sour cream
2 tb Sherry
1 c Wide egg noodles, boiled

In larege resealable plastic bag combine 2 tbs flour and salt. Add
beef a few pieces at a time and s hake to coat. In a large skillet
over medium high heat, brown beef in 2 tbs butter. Add mushrooms and
onion, cook and stir until vegetables are tender. Add garlic, cook 1
minute longer. Remove and keep warm.

In same skillet, melt remaining butter, stir in tomato paste and
remaining flour, stir until smooth. Gradually add broth and bring to
boil. Cook and stir for 2 minutes or until thickened.

Carefully return beef mixture to the pan. A sour cream and sherry
heat through (do not boil)

Serve with noodles or rice.

Variation of recipe from Taste of Home Magazine, 2009.

Tested 3/15/17. Very good, easy to prepare. Will make again. Used
about 8 oz of steak, had enough left over for another meal. Reheated
well on low microwave speed.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:58:37, 14 Jun 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Here we have a moderate population of resident geese. There are
<<SNIP>>
What I do not know is what are they feeding on in the grassy areas, but they seem to like it there.

Geese are primarily herbivores which means they mainly eat plants and vegetation. Grass is a staple food in a goose's diet. Geese will also
eat berries and grains during colder months. Insects and fish are
also consumed by geese when available.

Thanks. I did not know that any bird ate grass. Back when we had a
house with a deck, we had a bird feeder. It was filled with a mixture
of seeds and most songbirds liked it. OTOH, robins stuck to the grass area. Maybe they ate grass? I had always just assumed that they were after bugs and worms.

Ducks, geese, and chickens all eat tender plants and bugs. They're
great at weeding an established lawn. They leave the mature grass and
chow down on freshly sprouted weeds and any creepy-crawlies in their
reach. And fertilise as they go. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crisp Roast Duck
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 servings

6 lb Whole duck
1 tb Salt
2 ts Fresh ground black pepper
2 lg Garlic cloves; fine grated,
- pressed, or fine minced
1 tb Chopped thyme or rosemary
- leaves; or a combination,
- + more sprigs for cavity
1 tb Fine grated lemon or orange
- zest, or a combination
1 1/2 ts Ground coriander; or a spice
- mix such as garam masala
- or baharat (opt)

Bring a full kettle or medium pot of water to a boil (at
least 2 quarts).

Meanwhile, remove giblets and neck from the duck cavity
and reserve for another use. Trim any excess fat from
around the duck cavity and the neck. Place duck, breast
side up, on a rack in the sink. Pour half of the boiling
water all over the top of the duck to tighten the skin.
Flip the bird and pour remaining boiling water over the
back.

Once the duck is cool enough to handle, using the tip of
a very sharp paring knife, prick duck skin all over to
help release the fat, especially where the skin is
thickest, and be careful not to pierce the meat. It can
be helpful to hold the knife nearly parallel to the
bird. After piercing the skin, use the knife blade to
score the duck breast in a crosshatch pattern (making
deep cuts into the skin only, and not into the breast
meat). Flip the bird and score the back as well (you
donΓÇÖt need to prick the back). You may need to sharpen
your knife along the way, as itΓÇÖs much easier to make
clean cuts into the skin with a sharp knife. Using a
clean kitchen towel or paper towels, thoroughly pat duck
dry, including inside the cavity.

Season the duck all over, including cavity, with salt
and pepper. In a small bowl, combine garlic, chopped
herbs, citrus zest and coriander, if using, and make a
paste. Rub garlic paste all over duck, inside and out.
Place duck, breast side up, on rack in a roasting pan,
stuff cavity with herb sprigs, and refrigerate,
uncovered, for at least 4 hours and up to 24 hours.

When itΓÇÖs time to cook the bird, set the oven @
450┬║F/232┬║C.

Roast for 30 minutes. Remove the pan from the oven and
carefully prick duck skin all over the top of the bird
using a sharp paring knife. (You donΓÇÖt need to prick the
back of the duck.) Reduce the oven temperature to
350┬║F/175┬║C and continue roasting until skin is golden
brown and crispy, about 1 hour to 1 hour 45 minutes
longer.

Using tongs, gently tip duck to drain any liquid from
the cavity. Transfer bird to cutting board to rest for
at least 10 minutes. Carve and serve.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Brandy. It's Grandma's medicine.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Shawn Highfield to Jim Weller <=-

Your season is substantially earlier than in the upper Ottawa
Valley.

I checked, still a bit too early, but they are almost ready. I'd say
next week sometime we'll start to see berries.

Ok then, you are just one week ahead of the OV.

My great grandson has one strawberry plant of his very own which he
waters diligently. He picks his own berries daily and gets quite
irate if anyone else tries to pick one. "MINE!" He also has one snow
pea plant and is checking the pods daily, waiting for his mom to
tell him they are ready to pick. I started his mom off early like
that. We grew garlic shoots and radishes together. I chose them
because they grow so quickly; garlic can grow an inch a day.

Speaking of such Roslind's planter full of radishes is 21 days old and
she thinned them out tonight. Radish greens from bunches of supermarket radishes are nasty; they're too old, coarse and bitter. But young
leaves, stems and roots are very tasty as a pot herb or in a salad.
I have been chopping up whole plants and sprinkling them over dishes
as I would parsley, cilantro or scallions. The leaves are a bit
peppery, not unlike watercress. I used them tonight to garnish a
curried soup and also pan fried potatoes with a mix of sweet and hot
peppers and onions.


Cheers

Jim


... Not much grows in Siberia except horseradish and despair.

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to SHAWN HIGHFIELD <=-

My great grandson has one strawberry plant of his very own which he
waters diligently. He picks his own berries daily and gets quite
irate if anyone else tries to pick one. "MINE!" He also has one snow
pea plant and is checking the pods daily, waiting for his mom to
tell him they are ready to pick. I started his mom off early like

That's cute.

she thinned them out tonight. Radish greens from bunches of supermarket radishes are nasty; they're too old, coarse and bitter. But young

I've tried them and you are correct. ;)

leaves, stems and roots are very tasty as a pot herb or in a salad.
I have been chopping up whole plants and sprinkling them over dishes
as I would parsley, cilantro or scallions. The leaves are a bit
peppery, not unlike watercress. I used them tonight to garnish a
curried soup and also pan fried potatoes with a mix of sweet and hot peppers and onions.

Interesting. I'll keep that in mind if we ever decide to attempt to grow anything again. :)

Shawn

... The mosquitos here are so big they rape the ducks!

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